Pizza/Flatbread

My mother-in-law is so sweet.

She knows I like magazines, and she gives me hers when she is done reading them.

We don’t get to see each other too often, so when we see each other, she brings me a big stack of magazines.

I enjoy going through them when I take a bath, and when I see an interesting recipe or food ideas I tear off the page.

Over the years those recipe/food idea pages accumulated, and I finally decided to go through them again and organize them in a better way.

(This was another thing on my to-do list, and I feel good about crossing this off too!)

One of the recipe pages I kept had “Meatball “Pizza” Casserole”.

This was from “Food & Family Fall 014”.

I was not in the mood to go grocery shopping today, but I realized that I could make this with what I had.

I veganized and adjusted the recipe according to what I had.

Red sauce – from a jar.

Vegan meatballs – from Ikea.

Vegan pepperoni – homemade.

Chopped onion.

Broccoli.

Nutritional yeast.

Pizza crust – homemade.

Vegan cheese – homemade.

This turned out great!

We enjoyed it very much.

I like this “upside-down” pizza, as the crust doesn’t get soggy.

Like I said in my previous post, I try to create food that the pre-plantbased-diet- me would enjoy eating.

I happened to have two types of homemade vegan cheese, so we got to enjoy them both on this pizza.

I love how the colors look on this pizza.

I made my pepperoni using my seitan meat, and it turned out great.

The other toppings were onion, mushroom, and red pepper.

YUM!

Cauliflower is one of my favorite vegetables.

For a long time I believed that it wasn’t a nutritious vegetable because of the pale color, but I still liked it simply because of its taste.

But I have learned that it’s actually very good for you, and now I buy it even more often.

I don’t do this all the time, but when in the mood, I like to “color” my cauliflower with turmeric.

The bright yellow color makes any dish look good.

Spiced tomato sauce, vegan homemade sausage, turmeric cauliflower, vegan cheese, and fresh arugula.

I had beautiful fresh cherries, raspberries, and blueberries, and I wanted to enjoy them while they were perfectly ripe.

But I didn’t want to make any dessert, and I decided to put them on pizza.

Pizza crust (slightly adapted from https://sugarspunrun.com/the-best-pizza-dough-recipe/); I just mix everything together and only let it rise for a half hour, but it turned out great. The best pizza crust ever!

1 cup all purpose flour, 1 cup bread flour, 2 and 1/4 teaspoons dry yeast, 1 1/2 teaspoons sugar, a couple of pinches of kosher salt, 2 tablespoons olive oil, 3/4 cup warm water. Cooked at 400F.

Pizza crust, homemade vegan cream cheese, cherries, raspberries, blueberries, toasted almond slices, and a drizzle of maple syrup.

Justice for George Floyd.

During our stay in Japan one of the first things my husband would do whenever we visited a new city was to look for a restaurant that would serve vegan pizza.

Let me tell you, it was not easy.

He did manage to eat pizza several times during our 2-month stay there, but often times it was a basic “Marinara” pizza.

So when we got home, I knew I wanted to make him a “real” pizza with toppings, sauce, and “cheese.”

This pizza was loaded with crispy tofu, onion, and green peppers.

For the sauce I made sweet and spicy gochujang-miso sauce.

Fresh arugula was added once the pizza was cooked, and then homemade cashew cheese was added.

So good!